Try this Italian vegan risotto with mushrooms recipe at home
Risotto, a celebrated dish from northern Italy, is known for its creamy texture and versatility. Traditionally made with broth, butter, and Parmesan cheese, it has inspired this vegan version. Mushroom risotto highlights earthy flavors while staying plant-based. Perfect for both cozy dinners and special occasions, this vegan risotto ensures a satisfying experience without compromise. Let's get cooking.
Gather the following ingredients
To prepare this dish, you will need one cup of Arborio rice, two tablespoons of olive oil, one small onion finely chopped, two cloves of garlic minced, 300 grams of mushrooms sliced, four cups of vegetable broth heated, one teaspoon of thyme (fresh or dried), salt and pepper to taste, and nutritional yeast (optional) for a cheesy flavor.
Preparing the base
Begin by heating the olive oil in a large pan on medium heat. Add the finely chopped onion and minced garlic to the pan. Saute these until they become soft and translucent, but ensure they do not brown. This crucial step is foundational, as it builds the flavor base essential for your risotto, preparing it for the addition of further ingredients.
Cooking the mushrooms
Add the sliced mushrooms to the pan where the onions and garlic are already sauteing. Allow them to cook until they become soft and have released their inherent moisture. These mushrooms contribute not only a meaty texture to your dish but also an essential umami flavor. This flavor is crucial for achieving the deliciousness that characterizes this vegan risotto, making it a standout dish.
Adding rice and broth
Stir in the Arborio rice ensuring each grain is coated with oil. Toast it lightly for about two minutes before adding your first ladle of hot vegetable broth. Stir continuously until most of the liquid is absorbed before adding another ladleful. Repeat this process until your rice is al dente - tender yet firm to the bite.
Final touches
Once the risotto reaches a creamy texture, remove it from heat. Season with thyme, salt, and pepper to your liking. For a dairy-free cheesy flavor, stir in nutritional yeast now. Serve the risotto hot, optionally garnished with fresh herbs. This Italian vegan risotto with mushrooms respects traditional methods while adapting to modern dietary preferences, offering creamy goodness for everyone at the table.
